Save Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate—a festive treat perfect for the holidays.
Every winter, I make these shortbread wedges to bring a little cheer to our cookie plate. The hint of peppermint always reminds me of decorating with candy canes when I was a child.
Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 1/2 cup (100 g)
- Peppermint extract: 1/2 teaspoon
- All-purpose flour: 2 cups (250 g)
- Salt: 1/4 teaspoon
- Semi-sweet chocolate: 3 oz (85 g), chopped
- Coconut oil or vegetable oil: 1 teaspoon
- Crushed peppermint candies or candy canes: 2 tablespoons
Instructions
- Prepare the pan:
- Preheat the oven to 325°F (160°C). Line a 9-inch (23 cm) round cake pan with parchment paper or lightly grease it.
- Cream butter and sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the peppermint extract.
- Make the dough:
- Add flour and salt, mixing until combined and a soft dough forms.
- Shape and prick:
- Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface.
- Bake:
- Bake for 23 to 25 minutes, or until lightly golden at the edges. Remove from the oven and let cool in the pan for 10 minutes.
- Cut wedges:
- While still warm, cut into 8 wedges using a sharp knife. Let cool completely in the pan.
- Prepare chocolate topping:
- Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Decorate:
- Drizzle melted chocolate over cooled shortbread wedges and sprinkle with crushed peppermint candies.
- Set and serve:
- Let set until chocolate is firm before serving.
Save Sharing these with my loved ones has become a holiday tradition and a sweet way to spend a chilly afternoon together.
Required Tools
Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper (optional), microwave-safe bowl, sharp knife
Allergen Information
Contains: Wheat (gluten), dairy, possibly soy (in chocolate). May contain traces of nuts and other allergens. Check ingredient labels for specifics.
Nutritional Information
Per serving: Calories: 330, Total Fat: 20 g, Carbohydrates: 35 g, Protein: 3 g
Save These shortbread wedges bring holiday joy to any gathering. Enjoy freshly baked and decorated for the season.
Recipe Help & Answers
- → How do I achieve a tender shortbread texture?
Use softened butter and avoid overmixing once the flour is added to ensure a crumbly and tender texture.
- → Can I substitute peppermint extract with fresh mint?
Fresh mint won't provide the same concentrated flavor as extract; for best results, stick to peppermint extract or crushed peppermint candies.
- → What type of chocolate works best for the topping?
Semi-sweet chocolate melts smoothly and balances the sweetness, but white chocolate can be used for a different taste and appearance.
- → How long should the shortbread cool before adding chocolate?
Allow the shortbread to cool completely in the pan, around 30 minutes, so the chocolate sets properly without melting.
- → How can I store these shortbread wedges?
Store them in an airtight container at room temperature for up to one week to maintain freshness.